Ingredients:

• 4 chicken breasts
• 2 onions
• 2 ribs of celery
• 1 green bell pepper
• 3-4 tablespoons butter
• 2 cups of milk
• 4 tablespoons cornstarch
• 2 teaspoons Orrington Farms Chicken Flavored Broth Base Seasoning
• 1 teaspoon salt
• 1 can Rotel (undrained)
• 1 pound shredded cheddar cheese
• 1/4 teaspoon chili powder
• 1 teaspoon garlic powder
• Pepper
• Mission brand White Corn Tortillas (says gluten-free on the back of package)

First:

• Boil chicken in water with 1 onion and celery until chicken is cooked.
• Turn off heat but leave stock on stove.
• Take chicken out and cut in pieces.

Second:

• In a small pan, sauté 1 chopped onion and 1 chopped bell pepper in 1-2 tablespoons of butter (and/or small amount of stock if preferred).

Third:

• In a separate small pot, whisk milk and cornstarch together until cornstarch is dissolved.
• Add 2 tablespoons of butter, Orrington Farms seasoning, and salt.
• Bring to a boil while whisking until fully dissolved and combined.
• Reduce heat and simmer a few minutes while whisking until it thickens.
• Remove “soup” mixture from heat and pour into a large mixing bowl.
• Mix in sautéed onion and bell pepper, Rotel, 1/2 lb cheese, chili powder, garlic powder, pepper, and a few additional dashes of salt if desired.
• Cover the bottom of a big glass casserole dish with a very thin amount of stock just so there is some moisture.
• Dip 12 tortillas in pot of warm stock on stove.
• Layer tortillas in casserole dish and bring the ones on the edges up the sides of the dish.
• Next layer the chicken over the tortillas.
• Then spoon just a very small amount of stock over the chicken.
• Then spread the entire “soup” mixture over the chicken.
• Then top with the remaining cheese.
• Then spoon a very small amount of stock over the cheese.
• Bake 30 minutes at 350 degrees.

• 1 pound tomatillos
• 3-4 avocados
• juice of 1-2 limes
• salt
• ¼ bunch of cilantro
• 2 garlic gloves
• little red onion
• 4-6 jalapenos, deseeded

Blend.

Olive oil
1 package of polish sausage
2-3 can white beans-rinsed
1 large carton of broth
2-3 carrots-sliced into 1/2 inch pieces
6 small red potatoes – cut into quarters
a bunch of Kale (I just buy a big bag and grab some handfuls)

• Heat a little oil in a stock pot over medium high and cut up sausage and fry for 7 minutes.
• Add the beans and cook for 1-2 minutes.
• Add the broth and bring to a boil.
• Add carrots and potatoes.
• Simmer.
• When carrots and potatoes are almost cooked add the kale.
• Cook till Kale is wilted.
• Add salt and pepper to taste.
• *If you like it soupier then add more broth.

It’s easy to double the recipe and of course add whatever other veggies you like.

From Mrs. Pam Kelley

1 stick butter
1 c sugar
16 oz can cream style corn
½ c Monterrey jack cheese grated
½ c cheddar cheese grated
1 c flour
1 c cornmeal
4 tsp baking powder
½ tsp salt
4 eggs beaten

Mix butter and sugar.
Add corn and cheeses.
Mix together flour, cornmeal, baking powder, and salt. Stir into corn mixture.
Add eggs and mix well.
Pour into 2 greased loaf pans.
Bake at 375 for 30 minutes.

• 4 cups cooked broccoli florets
• 2 cups cubed cooked chicken
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

1. Place the broccoli and chicken into a 9-inch pie plate.
2. Stir the soup and milk in a small bowl.
3. Pour the soup mixture over the broccoli and chicken.
4. Sprinkle with the cheese.
5. Stir the bread crumbs and butter in a small bowl.
6. Sprinkle the bread crumb mixture over the cheese.
7. Bake at 450°F. for 20 minutes or until the chicken mixture is hot and bubbling.